A NEW METHOD- OF PRESERVING MILK IN ITS NATURAL STATE.

Waikato Times, Volume XIX, Issue 1607, 21 October 1882, Page 4

A NEW METHOD- OF PRESERVING MIL K IN ITS NA TU RAL STATE.

By a German method, patented in England, milk ta now pre.scned in its nntiual state -without iiuy addition to it wl/afccvor. Tlic piooe^ (.onsets in heating mil!\ in cV>s«d , vcosfl-., s>ue!i as glass bottles, to beyond tlio Iwilicg poi-it, bo w< to e\pel all air, and ne\t prevent the entry ot air eont«uinuuvi gcrms^ (which ate the cause of milk .spoiling) into the vacuum £>o formed. This is effected as tollowh .—The bottles aie filled with milk almost to the commencement of the neck, leaving a eonsideiablo spaec between the milk and the cork, which Litter ib then dtiven in so far as to allow 11 spaaj of about half-ati-inch between its upper sin face anil the- top of the neck. A layer of paraflin "\\a\ is then run in, and theicon i.s pi iced a coik disc, which by means of of . i staple dosme, is kept fiom lisiny. A number of bottler bo tilled and prepared aie placed in a chamber or \osfcl that can be hermetically closed, ami able to withstand an inner pre&sme of four or five atmobpheies. Ueie steam of about 2\ to 15 atmospheu'S piesaiiio ib intioduecd. having a tcmpeiaturo of about 230 dog, Kalu. This soon iaifc.es the temperature of the milk m the bottles to the same deytee, ■which, on cNpaudmg, l'oduees the s,pa.eu betw ocn it and the cork to half, the air e&caping through the pores of the cork and tin ough the paiaifin, rendered hipinl. Cue, howc\cr, is taken to sec th.it the l eduction of the space is notbuflieient to allow of the milk reaching the cork. The chamber is now cooled down, the bottles removed, and, when cold, the piovisional staples taken off. it w ill lie &ocn that by this process the feimuit-pioducing germs of the air in the chambei s being destroyed by the heated steam, the small quantity that ic-entcio on the cooling, and consequent contraction, of the milk, can do no injury, whilst an equilibrium is established between the innocuous an 1 in thu bottle and the outer atmospheic. The cork itself is also piotccted irom any germs entering it fiom oiit->idc by the congealed layer ot pi adin, a part of which has entered the cork w hen in a liquid state under the picssmc in the chamber. !Milk preserved by this method is said to keep fresh foi yeais, and to have exactly the same taste as new milk.